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Creamy Roasted Butternut Squash Pasta with Sausage and Spinach

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Roasting, Stovetop
  • Cuisine: Italian-Inspired

Description

This comforting pasta dish combines the sweetness of roasted butternut squash with savory sausage and tender spinach. A creamy, velvety sauce ties everything together, making it a perfect meal for cozy nights. Easy to make and loaded with flavor, this dish is sure to become a family favorite.


Ingredients

Units Scale

For the Roasted Butternut Squash:

  • 2 cups butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder

For the Pasta:

  • 12 oz pasta (penne or rigatoni works best)
  • 1 tbsp olive oil
  • 8 oz Italian sausage (mild or spicy), casings removed
  • 3 cups fresh spinach
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper to taste

For Garnish:

  • Extra Parmesan cheese, for serving
  • Fresh parsley, chopped

Instructions

  1. Roast the Butternut Squash
    • Preheat oven to 400ยฐF (200ยฐC).
    • Toss the butternut squash cubes with olive oil, salt, black pepper, and garlic powder. Spread them on a baking sheet in a single layer.
    • Roast for 25-30 minutes, flipping halfway through, until tender and caramelized. Set aside.
  2. Cook the Pasta
    • Boil the pasta in a large pot of salted water according to package instructions. Reserve 1 cup of pasta water before draining. Set the pasta aside.
  3. Prepare the Sausage and Spinach
    • In a large skillet, heat olive oil over medium heat.
    • Add the sausage, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked, about 5-7 minutes.
    • Add the garlic and sautรฉ for 1 minute until fragrant.
  4. Make the Sauce
    • Transfer the roasted butternut squash to a blender or food processor. Add the heavy cream and blend until smooth. (Add some reserved pasta water to adjust the consistency if needed.)
    • Pour the sauce into the skillet with the sausage. Stir to combine and warm through.
  5. Combine Everything
    • Add the cooked pasta and fresh spinach to the skillet. Toss to coat in the sauce. The spinach will wilt as you stir.
    • Stir in Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste.
  6. Serve
    • Divide the pasta into bowls. Garnish with extra Parmesan cheese and fresh parsley. Serve warm.

Notes

  • Substitute kale for spinach if preferred.
  • For a lighter version, use half-and-half instead of heavy cream.
  • This dish pairs beautifully with a simple green salad or garlic bread.